Indian Stir-Fry
Indian Stir-Fry is a quick, super delicious, packed-with-veggies one-pan meal!
Servings: 4
Calories: 273kcal
Ingredients
- 1 onion thinly sliced
- 2 cloves garlic minced
- 1/2 inch fresh ginger grated
- 1 T. butter
- 3 t. red curry paste
- 1-2 green chili peppers thinly sliced
- 4 chicken thighs cut to bite-sized
- 15 oz. light coconut milk
- 1 1/2 bell peppers sliced
- 8 oz. mushrooms sliced
- 1 t. salt
- pinch garam masala (optional)
Instructions
- Sauté onions, garlic, and ginger in butter over medium-high heat.
- Stir in red curry paste when onions are beginning to turn translucent.
- Add chicken and chili pepper.
- When chicken is just barely cooked through, stir in coconut milk and bring to a simmer.
- Add mushrooms and bell peppers and simmer for 5-10 minutes, until all vegetables are cooked through.
- Add salt and garam masala to taste.
Notes
This is great with all sorts of vegetables, so feel free to use up whatever’s in your fridge! Just dice it up and toss it in.
To make this vegetarian, just sub extra-firm tofu for the chicken. Press out liquid, dice into bite-sized pieces, lightly coat in cornstarch, and bake until golden brown. Add at the same point in the recipe where it calls for chicken.